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40 积分 2024-10-31 加入
Difference in Quality and Volatile Flavor Compounds of Zingiber officinale Roscoe with Different Drying Methods
1个月前
已完结
Effect of roasting time on aroma quality of Shuixian Wuyi Rock Tea (Camellia sinensis)
1个月前
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Effect of roasting time on aroma quality of Shuixian Wuyi Rock Tea (Camellia sinensis)
1个月前
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Effects of leaf-spreading on the volatile aroma components of green tea under red light of different intensities
1个月前
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Identification of key odorants responsible for chestnut-like aroma quality of green teas
1个月前
已完结
Comparative volatiles profiling in milk-flavored white tea and traditional white tea Shoumei via HS-SPME-GC-TOFMS and OAV analyses
1个月前
已完结
Characterization of key aroma-active compounds in yellow peach (Prunus persica L. ‘Jinxiu’) based on GC–MS–O, OAV, aroma recombination and omission experiment
1个月前
已完结
Characterization of the aroma in barley leaves from different cultivars and tillering stages by HS-SPME/GC-MS, GC-O and E-nose
1个月前
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Black tea aroma formation during the fermentation period
1个月前
已完结
Characteristic aroma analysis and interaction study of key aroma compounds of Chuanhong congou black tea
1个月前
已完结
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